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Inside The Post -
What is Chana Dal?/Split Bengal Gram/Split Yellow Lentils/Kadalai Paruppu
TABLE OF CONTENTS
- ABOUT - "CHANA DAL/SPLIT BENGAL GRAM"
- WHAT IS CHICKPEA?
- HOW IS CHANA DAL MADE FROM CHICKPEAS?
- APPEARANCE OF CHANA DAL/KADALAI PARUPPU/SPLIT BENGAL GRAM
- FEW INDIAN REGIONAL OR VERNACULAR NAMES OF CHANA DAL
- FLAVOUR OF CHANA DAL/KADALAI PARUPPU/SPLIT BENGAL GRAM
- INDIAN CULINARY USES OF SPLIT BENGAL GRAM/CHANA DAL/KADALAI PARUPPU
- TIPS TO BUY AND STORE CHANA DAL/SPLIT BENGAL GRAM/KADALAI PARUPPU
- HOW TO STORE CHANA DAL?
ABOUT - "CHANA DAL/SPLIT BENGAL GRAM"
Chana Dal is a Hindi term commonly known as Split Bengal Gram/Split Chickpea/Yellow Lentils in English and Kadalai Paruppu in Tamil. Chana Dal/Split Bengal Gram is obtained from a desi (local) variety of chickpeas (kala chana).
WHAT IS A CHICKPEA?
Chickpea is the most popular and commonly used legume in India. It is one of the earliest cultivated legumes. Chickpea is also known as garbanzo beans, Ceci bean, Chana dal, and Bengal gram.
There are different varieties of chickpeas available in India. Colour ranges from Green, Brown, Dark Brown, and White Chickpea. Size also varied from smaller to larger.
In the picture - Desi Chickpeas/Bengal Grams/Brown Chickpeas
HOW IS CHANA DAL MADE FROM CHICKPEAS?
Chana Dal/Split Bengal Gram is made from a desi (local) variety of chickpeas (kala chana). Kala Chana/Desi Chickpeas are hard, smaller and angular seeds with light to the brown colour hull. Kala Chana is processed traditionally or commercially to make chana dal/split bengal gram.
To make Chana Dal from the Desi Chickpea traditionally at home -
Desi Chickpeas are washed in 2-3 exchanges of water and soaked in the water for several hours. After soaking the desi chickpeas water is drained out completely from it and then it is dried in the direct sunlight for 2-3 days. Once the chickpeas are dried, they are split to remove the hull using a hand-milling stone grinder. Finally, split chickpeas are winnowed, cleaned and stored for future use.
Commercial Method
Commercially, to process chana dal from chickpeas special machines are used to make Split Chickpea/Yellow Lentils/Chana Dal.
Do check out these similar posts
🔗Roasted Chana Dal/Roasted Bengal Gram
🔗Vellai Ulundhu Paruppu/White Urad Dal
🔗Green Gram Dal/Yellow Moong Dal/Pasi Paruppu
APPEARANCE OF CHANA DAL/KADALAI PARUPPU/SPLIT BENGAL GRAM
Chana Dal/Split Bengal Grams are hard seeds and tiny-bowl-shaped yellow lentils irregularly rounded on one side and flat on the other.
FEW INDIAN REGIONAL OR VERNACULAR NAMES OF CHANA DAL
Tamil name - Kadalai Paruppu.
Hindi name - Chana Dal/Chane Ki Dal.
Marathi name - Harbara Dal.
Kannada name - Kadale Bele.
Odia name - Booter Dal.
Malayalam name - Kadala Parippu.
Telugu name - Senagalu.
Punjabi name - Chana Dal.
Gujarati name - Chana Dal.
English name - Split Bengal Gram/Yellow Lentils.
FLAVOUR OF CHANA DAL/KADALAI PARUPPU/SPLIT BENGAL GRAM
Chana Dal is a super versatile ingredient. It blends very well in both savoury and sweet dishes. It has an earthy and nutty taste and a very unique aroma. Chana dal also has a mild sweeter taste.
INDIAN CULINARY USES OF SPLIT BENGAL GRAM/CHANA DAL/KADALAI PARUPPU
Chana Dal/Split Bengal Gram is an integral part of Indian cooking. It is a popular, traditional and staple ingredient in the Indian kitchen. Chana dal is a versatile ingredient. It can be used to make both sweet and savoury dishes. It can be used as it is or ground into chickpea flour (Besan/Kadalai Maavu) and used as another ingredient.
SOUTH INDIAN CUISINES
In the Southern parts of India, chana dal is an everyday essential ingredient in cooking. It is abundantly used in almost all dishes. It is widely used for tempering, stuffing, deep-frying, and spice blend mix.
Chana Dal can be used to make various South Indian savoury dishes like chutney, chutney podi (chutney powder for idli/dosa), masala podi (spice and lentil powder), stir-fry, curries, soups, deep-fried snacks and many more.
FOR EXAMPLE
Chana Dal Chutney, Paruppu Podi, Vegetable Stir Fry, Thattai Murukku, Chana Dal Sundal
In the picture - Chana Dal Chutney Recipe/Kadalai Paruppu Chutney/Bengal Gram Chutney
For the detailed Chana Dal Chutney Recipe/Kadalai Paruppu Chutney/Bengal Gram Chutney Recipe. Kindly, click the below link -
🔗Chana Dal Chutney Recipe/Kadalai Paruppu Chutney/Bengal Gram Chutney
Chana Dal is mildly sweeter in taste and that makes it delicious in various sweet dishes. There are a wide variety of South Indian sweet dishes using chana dal.
FOR EXAMPLE
Paruppu Pooranam Kolukattai (Sweet Dumplings), Parippu Payasam, Sweet Pongal
SPECIAL SOUTH INDIAN RECIPES USING CHANA DAL
There are many special and traditional recipes using chana dal in the southern parts of India. The below dishes are to name a few.
Hyderabadi Dalcha (Lentil-based stew typically served for Biryani), Puran Poli (Sweet Paratha), Masala Vadai/Parippu Vadai/Aama Vadai and Chettinad Kola Urundai (deep-fried fritters)
In the picture - Chettinad Beetroot Kola Urundai Recipe
For the detailed Chettinad Beetroot Kola Urundai Recipe with the step-by-step images. Kindly, click the below link :
🔗Chettinad Beetroot Kola Urundai Recipe
NORTH INDIAN CUISINES
Like South Indians, Northern parts of Indians also use chana dal widely in their cooking. Dal is the basic preparation with different seasonings made throughout the Northern parts of India.
Chana Dal can be used to make dal, pulaos, subzis, stir-fries, curries, stuffing for parathas, deep-fried fritters and many more.
FOR EXAMPLE
Dal Palak, Chana Dal Fry, Lauki Chana Dal, Dal Panchratan
Chana Dal pairs very well with meat dishes especially mutton keema.
FOR EXAMPLE
Keema Chana Dal Recipe
Chana Dal can be used to make various sweet dishes.
FOR EXAMPLE
Puran Poli, Chana Dal Burfi, Chana Dal Halwa, Chana Dal Modak
In the picture - Seeyam Urundai Recipe/Suzhiyan Recipe
For the detailed Seeyam Urundai Recipe/Suzhiyan Recipe with the step-by-step images. Kindly, click the below link -
🔗Seeyam Urundai Recipe/Suzhiyan Recipe
Chana Dal can be fried or roasted to make masala chana dal and add as a flavouring in various North Indian Street Foods.
The above is some of the recipe ideas using Chana Dal/Split Bengal Gram/Kadalai Paruppu. You could innovatively use Chana Dal in your cooking.
TIPS TO BUY AND STORE CHANA DAL/SPLIT BENGAL GRAM/KADALAI PARUPPU
Chana dal is easily available in any grocery store and also in the online market.
When buying chana dal, look for freshness, and moisture-free and always buy a well-packed product.
HOW TO STORE CHANA DAL?
Always store Chana Dal in an air-tight container in a cool and dry place. If stored properly it has a shelf life of up to 12 months.
HAPPY COOKING!
with better ingredients for better food.
Do try the recipe using "Chana Dal/Kadalai Paruppu/Split Bengal Gram"
🔗Chana Dal Chutney Recipe/Kadalai Paruppu Chutney/Bengal Gram Chutney
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